Cooking instructions
Healing Chickpea Stew with Seasonal Leafy Greens, Wholegrain Basmati Rice, Coconut Yogurt & Anti-Inflammatory Tadka
Healing Chickpea Stew with Seasonal Leafy Greens, Wholegrain Basmati Rice, Coconut Yogurt & Anti-Inflammatory Tadka
Some meals are designed not only to feed us, but to restore us.
This chickpea stew draws from traditions of slow, nourishing cooking where spices are used not only for flavor but for their warming and restorative qualities. Turmeric, ginger and garlic create a deeply aromatic broth enriched with coconut milk and brightened with fresh lime.
Tender chickpeas and seasonal leafy greens bring plant protein, fiber and minerals, while wholegrain basmati rice provides grounding energy.
A final tadka — crispy chickpeas toasted with spices — adds warmth and texture, while coconut yogurt and fresh mint bring cooling balance.
It is a bowl meant for days when the body asks for calm, warmth and nourishment.
What you need
What you need
Ingredients by Cbovero
- Cooked chickpeas
- Seasonal leafy greens (cavolo nero / kale / spinach)
- Turmeric coconut broth
- Wholegrain basmati rice
- Coconut yogurt
- Fresh mint
- Spices (tadka)
Ingredients From Your Pantry
- Sea salt and black pepper
- Extra virgin olive oil
Equipment Needed
- Large saucepan
- Small saucepan
- Frying pan
- Knife & cutting board
- Wooden spoon
- Serving bowl
Nutritional info
Nutritional info
All nutritional values are based on a per person scale.
Ingredients & Allergens
Ingredients & Allergens
Chickpeas, full-fat coconut milk, wholegrain basmati rice, onion, garlic, ginger, cavolo nero / kale / spinach, mint, turmeric, red pepper flakes, coriander, fenugreek, cinnamon, cumin, black pepper, cardamom, vegetable stock (parsnip, celery, carrot, leek, onion, parsley, sun-dried tomato, rock salt and spices), lime juice, extra virgin olive oil, coconut yogurt.
For allergens please see ingredients in bold.
Please be advised that we handle the following allergens in our kitchen:
CELERY, SOYA, GLUTEN, NUTS, PEANUTS, MUSTARD, SESAME SEEDS, SULPHITES
Cooking Instructions
Before you start, take out all the ingredients for this recipe and rinse any fresh vegetables or herbs.
Try our sensorial experience — an easy way into mindful cooking. 04_01 Sensorial experience EN.mp3
STEP 1 — Cook the rice
Add the wholegrain basmati rice to a small saucepan and cover with twice its volume of water. (300ml)
Bring to a boil over medium-high heat, then reduce to low, cover and cook until tender and fluffy, about 30 minutes.
Reserve 1 tablespoon of chickpeas per portion for the crispy topping.
Keep the remaining chickpeas with their liquid for the stew.
STEP 2 — Build the stew
Remove the stems from the cavolo nero and kale and slice the stems thinly.
Heat a little oil in a large saucepan over medium heat and sauté the stems for 2–3 minutes. Add the turmeric coconut broth and the chickpeas with their liquid.
Bring to a gentle simmer. Using a potato masher or immersion blender, lightly break some of the chickpeas to naturally thicken the stew. Simmer 10 minutes, adding a splash of water if the broth reduces too much.
Roughly chop the leafy greens and add them to the pot together with the spinach.
Cook 5 minutes more, until the greens are tender.
Season with salt and black pepper.
STEP 3 — Prepare the garnish
Pick and chop the fresh mint leaves.
Heat a frying pan with a tablespoon of oil.
Add the reserved chickpeas and the tadka spice mix and fry for 3–4 minutes until crisp and fragrant.
STEP 4 — Serve
Divide the wholegrain basmati rice between bowls. Spoon the healing chickpea stew over the rice.
Finish with:
• a dollop of coconut yogurt
• fresh mint
• a scattering of spiced crispy chickpeas
Serve warm.
Zero-Waste Notes
Leafy green stems → use them in the stew base for extra flavor and fiber.
Leftover herbs → use it for a tea.
Chickpea liquid → naturally thickens the stew and adds body without needing additional ingredients.
Cbovero Jars → return